How do you make a classic dessert, like a chocolate chip cookie, perfect for fall? You add pumpkin and make it a pumpkin chocolate chip cookie! This Gigantic Pumpkin Chocolate Chip Cookie has all the best parts of a chocolate chip cookie with the added richness and festivity of pumpkin. Plus, it's giant, and who doesn't love a giant cookie? Bake it for a picnic or dinner party and split it between friends, or just save it all for yourself! It's THAT good!
I've been loving Inspired Organics nut butters, so I was excited to use their almond butter in this gigantic pumpkin chocolate chip cookie. It's creamy and just a little bit sweet from those almonds, but it sticks to simple ingredients: just dry roasted almonds! You can use their peanut butter for this recipe as well. I also used Inspired Organics maple syrup as a sweetener. Sourced from Vermont, this Grade A maple syrup is a beautiful amber color, and it's so good you can basically taste the beautiful fall foliage that blooms in New England. You only need a couple of tablespoons of oil for this recipe, but I still wanted mine to be high quality, so I whipped out Inspired Organics extra virgin olive oil. It works so well in this recipe, but I also love to make salad dressings with it or drizzle it over a plate of pasta!
if you want to figure out where you can pick up these Inspired Organics products and more, head over to their store locator.
Here's what you need for this Gigantic Pumpkin Chocolate Chip Cookie:Â
- Pumpkin puree -- you can find this in the baking aisle of most grocery stores, just make sure the only ingredient is pumpkin!
- Inspired Organics almond butter -- I haven't tested other options, but any mild nut butter would probably work here, like cashew butter
- Flax egg -- made from just flaxseed meal and water!
- Inspired Organics maple syrup
- Inspired Organics olive oil -- any liquid oil is fine, like olive or avocado oil
- Vanilla extract
- Almond flour
- Baking powder
- Dark chocolate chips -- make sure they're dairy-free to keep this vegan! You can also add chocolate sprinkles as I did here.
- Flaky sea salt
Ingredients:
Directions:
Preheat the oven to 350 degrees and grease a 9-inch circular cake pan. Prepare your flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp water and allowing to sit for 10 minutes.
Mix all of the wet ingredients (pumpkin puree, almond butter, flax egg, maple syrup, oil, and vanilla) together in a large mixing bowl.
Add the almond flour and baking powder and mix until a smooth batter has formed. Fold in the chocolate chips.
Pour the batter into the prepared cake pan and sprinkle with flaky sea salt, if using. Bake for 30 minutes.
Enjoy!
If you loved this Gigantic Pumpkin Chocolate Chip Cookie, make sure to check out some of my other recipes!
- Nut Butter Chocolate Chip Cookies (Gluten Free)
- Half Baked Mixed Nut Butter Chocolate Chunk Blondies (Vegan)
- Soft 'n Chewy Honey Almond Cookies (Gluten Free, Dairy Free)
Thank you to Inspired Organics for partnering with me in the development of this recipe. I love working with brands that promote healthy eating for me and my community!
Ingredients
Directions
Preheat the oven to 350 degrees and grease a 9-inch circular cake pan. Prepare your flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp water and allowing to sit for 10 minutes.
Mix all of the wet ingredients (pumpkin puree, almond butter, flax egg, maple syrup, oil, and vanilla) together in a large mixing bowl.
Add the almond flour and baking powder and mix until a smooth batter has formed. Fold in the chocolate chips.
Pour the batter into the prepared cake pan and sprinkle with flaky sea salt, if using. Bake for 30 minutes.
Enjoy!
